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Author Notes: We do plenty of homemade pizza nights at my house, but I hardly ever go the red sauce and cheese route. Most of mine see an even ratio of legit pizza/flatbread to greens on top because I like the variation of temperature and texture. This one features the heft of za'atar, carrots, and leeks, all livened up by clementine-dressed fennel shreds, arugula, and salty olives. Once you have a good piece of dough, this one's pretty much in the bag. - Laura Wright | The First Mess

Serves 4

1pound pizza dough

2tablespoons olive oil, divided

2 to 3teaspoons za'atar

1 carrot, peeled into thick ribbons

1 leek, white and light green part only, sliced

1/4cup raw almonds, chopped

1/3cup pitted kalamata olives

2handfuls baby arugula leaves

1 fennel bulb, cored and shaved thinly

1 clementine, juiced

Salt and pepper

Preheat the oven to 400° F. Line a baking sheet with parchment paper.

Spread the dough out on the parchment lined sheet. It should be about a foot in diameter all the way around. Drizzle one tablespoon of the olive oil on top of the dough and spread it around with your fingers.

Sprinkle the dough with the za'atar, some salt, and pepper. Scatter the carrot ribbons, leeks, almonds and olives across the dough. Drizzle a bit more olive oil on top. Slide the tray into the oven and bake for about 15 to 20 minutes, or until the crust starts to appear golden brown.

While the flatbread is baking, in a large bowl combine the arugula, fennel shreds, clementine juice, remaining olive oil, salt and pepper. Toss gently with your hands to combine.

Once you remove the flatbread from the oven, cut it into slices and top it with the fennel salad. Serve hot.

I'm going to try this but with substitutes as I don't have access to all the ingredients easily. However "It should be about a foot in diameter all the way around. " is contradictory. Diameter being across and all the way around being a circumference. I'll just roll out my pizza dough. Thanks.

I love this flatbread. The combination of textures and flavors is so satisfying and made both my friend (an excellent home cook) and I consider new possibilities for pizza and flatbread. It is a great recipe for the winter produce we have now. Instead of arugula I used arugula sprouts. Also I let the fennel sit in the clementine juice for an hour